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Peanut Butter Pretzel Truffles

  • Total Time: 11 minutes
  • Yield: 15 Truffles 1x


  • 2/3 cup creamy peanut butter
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup crushed pretzels
  • 1 cup white chocolate chips
  • 1 teaspoon vegetable oil


  1. In a medium bowl, stir together peanut butter, sugar, vanilla, and pretzels until well combined. Grab tablespoon sized portions and roll into balls. Place on a sheet pan lined with parchment and refrigerate for at least 1 hour and up to overnight.
  2. After the truffles have chilled, melt the white chocolate chips with the oil in the microwave, in 30 second increments, stirring in between until fully melted.
  3. Dip each truffle into the chocolate and coat completely. Place back on the tray to harden. Truffles may be stored in an airtight container at room temperature for up to 1 week.


Recipe adapted from Martha Stewart
Additional chilling time is necessary
Make these gluten free with gluten free pretzels or peanut free with almond butter!

  • Prep Time: 10 minutes
  • Cook Time: 1 minute